Pineapple Upside Down Cake2020-07-06
- Yield : 1 cake
- Servings : 4 to 6
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 25m
This Pineapple Upside-Down Cake is a much loved vintage dessert turned vegan. It‘s dense and moist, tender and sweet, and best of all … so easy to prepare. As the name suggests, it’s extra fun because it is upside down. You place the toppings at the bottom and then add the dough. Very reminiscent of the 1950’s classic (but better because it’s plant-based)!
One of the things we love the most about this pineapple cake is that it looks and tastes like a fancy and elaborated creation, when in fact it’s pretty simple to put together. You don’t even need a mixer to prepare it. A whisk, a spoon, bowl, and a springform cake shape (if you have one), is all you need.
The ingredients are also simple and accessible. You’ll need flaxseed meal, warm water, vegan butter, brown sugar, a can of pineapple slices, maraschino cherries, all-purpose flour, granulated sugar, baking powder, canola oil, vanilla extract, salt, and plant-based milk.
Tips For The Perfect Pineapple Upside-down Cake
One thing you have to remember is that you MUST wait until the cake has completely cooled down before flipping it. If you use a springform pan, it will be a lot easier to flip (but make sure you put a baking sheet underneath in case it leaks).
The key to this cake’s texture is the flax egg. What is a flax egg? The mix of milled flax seeds and water. When you leave it in the refrigerator for 10 minutes it thickens and takes on the consistency of an egg which helps the cake bind together.
How to Flip It?
Once the cake has cooled down, run a silicone spatula or bread knife around the sides to loosen it up. Then, place a plate larger than your cake over the springform pan. Holding both sides firmly together, make one flip motion. Your cake should land on the plate.
Photos by Alfonso Revilla
- 2 tablespoons of flaxseed meal
- 6 tablespoons of warm water
- 1 tablespoon of vegan butter, melted
- 2 tablespoons of brown sugar
- 1 (20-ounce) can of pineapple slices
- 13 maraschino cherries
- 1 ½ cups of all-purpose flour
- ½ cup of granulated sugar
- 1 ½ teaspoons of baking powder
- ⅓ cup of canola oil
- 2 teaspoons of vanilla extract
- ¼ teaspoon of salt
- 1 cup of plant-based milk
In a small bowl, beat together the flaxseed meal and water for 1 minute. Place in the refrigerator for at least 10 minutes.
Preheat the oven to 350 degrees F and lightly brush a 9 circular pie baking pan or dish with the melted butter.
Sprinkle the brown sugar evenly over the prepared pan and lay the pineapple slices on top. There should be six in the outer circle and one in the middle. You can also cut the remaining slices in half and add them to the sides of the pie pan. Add the maraschino cherries in the holes of the pineapples (see photo for a visual).
In a large bowl, add the flour, sugar, baking powder, canola oil, vanilla extract, salt, plant-based milk, and flaxseed meal mixture, and whisk it together until it’s well-combined.
Pour the batter over the prepared pie pan and spread it evenly using a spatula.
Bake for 30 minutes. At the 30 minute mark, remove from the oven and loosely cover with tin foil. Bake for an additional 15 minutes.
Remove from the oven, uncover, and allow it to cool for 20 minutes. Gently flip the cake over and slide it out from the pan.